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LOCATION: Recipes >> Vegetarian >> VEGETARIAN CHILI WITH RICE

Print this Recipe    VEGETARIAN CHILI WITH RICE

1 tablespoon vegetable oil
1 large yellow onion, chopped
1 medium-size carrot, peeled and chopped
3 cloves garlic, minced
1 medium size sweet green pepper, cored , seeded and chopped
1/2 cup DRIED LENTILS , rinsed and sorted
2 teaspoons chili powder or to taste
1 teaspoon ground cumin
1 bay leaf
1/8 teaspoon cayenne pepper
1 can (1 pound) tomatoes, chopped, with their juice
1/2 cup cooked and drained chick peas
1/2 cup cooked and drained black beans
1/2 cup cooked and drained pinto beans
3/4 cup long grained rice.

In a heavy skillet or Dutch oven, heat the vegetable oil over moderately
low heat for one minute. Add the onion, carrot, garlic and green pepper and
cook, covered for 10 minutes or until the vegetables are soft. Add the
lentils, chili powder, cumin, bay leaf, cayenne pepper and tomatoes, along
with a small amount of water if the mixture appears thick. Cover and simmer
for 10 minutes. Add the chick peas, black beans and pinto beans, Cover and
simmer for 30 minutes or until the lentils are tender. Before the chili is
done, cook the rice, following package directions. omitting the salt. Ladle
the chili over it and serve with a green salad. Serves 4

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